Heat the oven. Lightly coat each eggplant with little oil, place onto a baking sheet to grill at 350 F for about 15 to 20 minutes and the outer skin appears soft and black (charred) and on cooling peel off and discard the outer blackened skin, and stem and scoop out the inner soft pulpy eggplant. Keep aside.

Heat a wok. Add in oil, cumin seeds; allow to splutter, add in chopped onions, stir till translucent. Next add the diced tomatoes, ginger garlic paste, green chilies, stir in the spices and allow the mixture to cook together for about 5 to 6 minutes and it leaves oil on the sides of the wok.

Add in cooked eggplant pulp and cook together for another 10 minutes to combine the eggplants with the spice mixture, as it begins to sizzle turn off the burner and enjoy an aromatic dish of baigan bhartha along with Indian roti or basmati rice.